Caribbean Rice and Beans #vegetarian #dinner

Caribbean Rice and Beans #vegetarian #dinner

Caribbean Rice and Red Beans-Seasoned with garlic, onions and creole flavor. Imbued with narrows leaves, thyme, Scotch hood and coconut milk.

In the event that you get a kick out of customary Caribbean nourishment, at that point you ought to think about making this tasty rice and beans. In some cases alluded to as rice and peas whenever made with pigeon peas or yellow peas. When making this extravagant rice, I truly don't have any inclination for beans. Whatever is in the storeroom works for me. Here, I utilized kidney beans.

This is straightforward, simple, modest and nutritious dish to make in a pot. Why nutritious? The beans obviously, it is a decent wellspring of complete protein, particularly in the event that you are vegetarian.


Caribbean Rice and Beans #vegetarian #dinner


  • ¼ cup vegetable oil (or canola)
  • 2-3 garlic clove , minced
  • ½ medium onion , diced
  • 2 teaspoons creole spice Homemade recipe here
  • 2 cups uncooked long grain rice
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 13.5 oz can (1 3/4 cups) coconut milk
  • 15.5 oz can red kidney beans , rinsed and drained
  • 2 small bay leaves
  • salt and fresh ground pepper , to taste
  • 2 1/4 cups chicken broth or water (see notes)
  • 1 teaspoon chicken bouillon (optional)
  • 1 whole scotch bonnet pepper.
  • 1 teaspoons paprika (optional)


  1. Wash rice until water runs clear. Drain water.
  2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
  3. Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
  4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
  5. Serve warm

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